Rose Kentish Kitchen: 60th Birthday Party

Friday 24 September 2010

60th Birthday Party

A Kentish gathering in style:

Menu

Canapes

Chicken liver Pate with Loganberry jam, Thai pork balls with a sweet & Sour Dipping Sauce, Smoked Salmon Blinis, Billo's Mexican Dip.

Mains

Whole Sirloin of Beef Baked with Rosemary & Coriander, Honey roast ham, Salmon & Spring Onion Tart, Chicken with Saffron & Hazelnuts, Green Beans with Orange & Almonds, Tuscan Bean Salad, Tricolore Salad, Carrot Salad with Sesame Dressing, Beetroot Baked with Mint & Balsamic Vinegar, Quinoa Salad with Fresh Herbs, Potato Salad with Dill & Capers, Green Salad.

Desserts

Ultimate Chocolate Cake, Mini Cupcakes, Plum & Custard Tarts, Lemon Possets, Meringues.

Chicken liver pate

Thai Pork balls

Sirloin of beef

Tricolore salad

Green Beans & Mangetout with Orange & Almonds

Lemon Possets (get the recipe here, Though I increased the cream to 600ml, the sugar to 150g and used two whole lemons instead of one, which made a slightly punchier version)

Ultimate Chocolate Cake (from the bbc good food)

1 comment:

Jaime McC30 September 2010 at 13:48
You need a separate post for Billo's Mexican Dip!
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.